About The Recipe:

Mini Eclairs - Homemade classic mini eclairs, made with choux dough, baked and filled with a cream and topped with chocolate. You can also fill cocoa icing, ganache or custard cream too. Lets see how to make this mini eclairs with easy step by step images, instructions and YouTube video.

YouTube - Mini Eclairs   YouTube Link - https://youtu.be/60ayv4kEYb8

Step By Step Images:

Heat the water, unsalted butter, sugar and salt in a pan or kadaai. Bring to a boil.

Add in the maida and stir continuously until the smooth dough forms.

Remove the dough from the heat and allow it to cool down until lukewarm.

Add the eggs into dough, one at a time and mix with the spatula or electric mixer.

Eggs are incorporated and the pastry is ready

transfer the pastry in to a pipping bag

Pipe 3inches long portions of it on to the greased baking tray or parchment lined tray.

Bake at 200 degree Celsius preheated oven for 10 mins, then lower the temperature into 180 degree Celsius and bake for 15 mins more. Then leave them to cool down completely.

To make the icing, add the unsalted butter, icing sugar, vanilla essence and salt in to a mixing bowl. Mix them.

Add in required fresh cream or milk

beat until creamy consistency by using electric beater.

Once done, transfer the icing into a piping bag with star nozzle.

Slightly remove the eclair each ends or poke with the pipping bag and fill the icing.

Then top with melted dark chocolate.

Recipe : Mini Eclairs | Homemade Mini Eclairs Filled With Cream And Topped With Chocolate Prep Time: 15 minutes Bake time: 25 minutes Recipe Cuisine: France Recipe Category: Dessert

Ingredients :

For Eclairs Dough

Water - 1\2 cup

Unsalted Butter - 50 gms

Sugar - 1 tsp

Salt - 1\8 tsp to 1\4 tsp

Maida - 1\2 cup

Vanilla Essence - 1\2 tsp

Eggs - 2 nos

For Icing

Unsalted Butter - 50 gms

Icing Sugar - 150 gms

Vanilla Essence - 1\2 tsp

Salt - 2 pinches

Fresh Cream or Milk - required

Topping

Melted Dark chocolate

Method :

Heat the water, unsalted butter, sugar and salt in a pan or kadaai. Bring to a boil.

Add in the maida and stir until the smooth dough forms.

Remove the dough from the heat and allow it to cool down until lukewarm.

Add the eggs into dough, one at a time and mix with the spatula or electric mixer.

When all the eggs are incorporated, transfer the pastry into a piping bag.

Pipe 3inches long portions of it on to the greased baking tray or parchment lined tray.

Bake at 200 degree Celsius preheated oven for 10 mins, then lower the temperature into 180 degree Celsius and bake for 15 mins more.

Then leave them to cool down.

To make the icing, add the unsalted butter, icing sugar, vanilla essence and salt in to a mixing bowl. Mix them. Add in required fresh cream or milk and beat until creamy consistency by using electric beater. Once done, transfer the icing into a piping bag with star nozzle.

Slightly remove the eclair each ends or poke with the pipping bag and fill the icing. Then top with melted dark chocolate.

That's all.

Serving Suggestion: Serve with ice cream or coffee Page: Collection Of Cake And Cookies Recipes. If you like this recipe: You will like this sticky dates tart and toffee sauce recipe also. Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share on Facebook

By Kalais